Salmon & Miso Pan Sauce

Heat a large drizzle of oil in a large pan over medium-high heat. Add green beans and season with salt and pepper. Cook, stirring occasionally, until tender and slightly blistered, 5-6 minutes. TIP: If green beans haven’t softened, stir in 1-2 TBSP water and cook a bit more.

Turn off heat; transfer to a medium bowl. Wipe out pan.

Pat chicken* dry with paper towels and season with salt and pepper. Heat a drizzle of oil in pan used for green beans over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: If chicken begins to brown too quickly, reduce heat to medium.

Turn off heat; transfer to a cutting board. Tent with foil to keep warm. Wipe out pan.

Combine ¼ cup water, miso sauce concentrate, half the garlic powder, and a pinch of salt in pan used for chicken over medium heat (use ⅓ cup water and all the garlic powder for 4 servings). Bring to a simmer and cook, stirring, until slightly thickened, 1-2 minutes.

Remove from heat; stir in 1 TBSP butter and ¼ tsp sugar until combined (2 TBSP butter and ½ tsp sugar for 4).

In a large bowl, combine vinegar, half the sesame oil (all for 4 servings), and a pinch of salt. Add green beans, coleslaw mix, scallion whites, cucumber, and half the sesame seeds. Toss until coated.